Quick Bread and Butter Pickles

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READY IN: 20mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toss cukes, onion, and salt in colander set over bowl. Let stand 1 hour. Discard drained liquid.
  • Bring vinegar, sugar and spices to a boil in large saucepan. Reduce heat to low add cukes and onion and press to submerge in liquid. cover and cook until cukes turn a dullish olive-brown, about 5 minutes.
  • Transfer entire pan contents to glass bowl. Refrigerate, uncovered, at least 2 hours before serving. (pickles can be refrigerated in covered container for up to.
  • 2 weeks).
  • Time does not include 1 hour setting and chilling time.
  • UPDATE!
  • I made these this week end -- not bad! I added a fresh sliced jalapeno -- just enough spice -- made them interesting.
  • I also used Splenda in place of the sugar.
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